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Export 4 ingredients for grocery delivery
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the dark brown sugar until light and fluffy, 4 to 5 minutes.
Step 3
Add the egg and vanilla extract to the bowl and mix until combined, 1 minute more. Add the flour and salt, and mix until fully incorporated.
Step 4
Cut a piece of parchment paper the size of a baking sheet. Place the dough on the long side of the paper. The dough will be sticky, so use the paper to help you roll it into a rounded log shape, about 17 to 19 inches long (which is about the length of a baking sheet) and 1½ inches wide.
Step 5
Once you've formed a log, make sure the dough is completely wrapped in the parchment paper. Refrigerate for at least 2 hours or up to overnight. (Note: The dough can be frozen at this point for up to three months.)
Step 6
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 7
Slice the log of cookie dough into ¼-inch thick slices and transfer to the baking sheets. Leave at least ¾ inch around each cookie to allow room for spreading.
Step 8
Bake the cookies until they are slightly golden around the edges, 8 to 10 minutes. Cool completely before decorating.
Step 9
Place the butterscotch chips in a microwave-safe bowl and melt the chips in the microwave in 10-second blasts, stirring as needed. Use a spoon to drizzle the melted butterscotch over the cookies. Let rest until set. Store leftover cookies in an airtight container at room temperature for up to a week.
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